Description
This Classic Cream Puff recipe has been passed down through generations, bringing a touch of elegance to any table. With a crisp, airy choux pastry filled with a light and creamy filling, these delicate pastries are a perfect combination of texture and flavor. Whether dusted with powdered sugar or drizzled with chocolate, they make a delightful treat for any occasion.
Ingredients
Scale
For the Choux Pastry:
- 200 ml (¾ cup) water
- 50 g (1¾ oz) butter
- 150 g (1¼ cup) all-purpose flour
- Pinch of salt
- 3 large eggs
For the Cream Filling:
- 250 ml (1 cup) heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
For Topping (Optional):
- Powdered sugar for dusting
- Melted chocolate for drizzling
Instructions
-
Prepare the Choux Pastry
- In a saucepan over medium heat, bring water, butter, and salt to a boil.
- Add the flour all at once, stirring quickly until the dough forms a ball and pulls away from the sides of the pan.
- Remove from heat and let cool slightly.
- Beat in eggs one at a time, mixing thoroughly after each addition until smooth and glossy.
-
Bake the Pastry
- Preheat the oven to 200°C (400°F).
- Pipe or spoon small mounds of dough onto a parchment-lined baking sheet.
- Bake for 25-30 minutes, or until golden brown and crisp.
- Let the pastry cool completely before filling.
-
Make the Filling
- Whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
-
Assemble the Cream Puffs
- Slice each puff in half and fill with the whipped cream using a piping bag or spoon.
- Dust with powdered sugar or drizzle with melted chocolate for a decorative finish.
Notes
- Ensure the pastry is fully baked before removing it from the oven to prevent collapsing.
- If making ahead, store unfilled puffs in an airtight container at room temperature and fill them just before serving.
- The choux pastry can also be frozen before baking for later use.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: French